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Spinach and Gruyère Quiche Recipe

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★★★★★

4.8 from 82 reviews

A classic and savory Spinach Quiche featuring a flaky single-crust pastry filled with sautéed shallots, fresh baby spinach, Gruyere cheese, and a rich custard of eggs and heavy cream. Perfect for brunch, lunch, or a light dinner, this quiche is baked to golden perfection and served warm.

Ingredients

Scale

Pastry

  • Dough for single-crust pie (9 inches)

Filling

  • 1 large shallot, chopped
  • 1 tablespoon butter
  • 8 cups fresh baby spinach
  • 1 cup shredded Gruyere cheese
  • 4 large eggs
  • 1 1/2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Prepare the pastry: Preheat the oven to 450°F. Line a deep-dish 9-inch pie plate with the dough, trimming and fluting the edges for a decorative finish. Line the unpricked pastry shell with a double layer of heavy-duty foil and fill with pie weights, dried beans, or uncooked rice to prevent the crust from bubbling or shrinking.
  2. Blind bake the crust: Bake the crust for 5 minutes at 450°F. Remove the foil and weights, then bake for an additional 5 minutes until the crust is lightly browned. Remove the pie plate to a wire rack to cool slightly. Reduce the oven temperature to 350°F.
  3. Cook the vegetables: In a skillet over medium heat, melt the butter and sauté the chopped shallot until tender and translucent. Add the fresh baby spinach and cook, stirring, until wilted. Remove the skillet from the heat and set aside.
  4. Fill the pie crust: Evenly sprinkle the shredded Gruyere cheese over the baked crust. Top the cheese with the sautéed spinach and shallot mixture, spreading it out uniformly.
  5. Prepare the custard and bake: In a mixing bowl, beat the eggs until uniformly yellow, then add the heavy whipping cream, salt, and pepper. Mix well to combine. Carefully pour the egg mixture over the filling in the pie crust.
  6. Bake the quiche: Place the filled quiche in the oven and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Once done, remove the quiche from the oven and let it stand for 10 minutes before slicing and serving.

Notes

  • Ensure to whisk the eggs thoroughly before adding cream to achieve a smooth custard.
  • Using pie weights during blind baking prevents the crust from shrinking or puffing up.
  • The quiche can be served warm or at room temperature.
  • Substitute Gruyere with Swiss or cheddar cheese for a different flavor profile.
  • Make sure to drain any excess liquid from the cooked spinach to prevent a soggy crust.

Keywords: Spinach Quiche, Quiche Recipe, Brunch Recipe, Gruyere Quiche, Spinach Pie, Savory Pie, Egg Custard Quiche

Find it online: https://www.sanacooks.com/spinach-and-gruyere-quiche-recipe/